Al Pastor Pork Tacos with Peach-Jalapeño Salsa

Traditional pastor spins for hours, but on a busy weeknight, you can still enjoy a little taco inspo by sautéing marinated pork and pairing it with a sweet peach salsa.

What You Get

Peaches

Scallions

Cilantro

Jalapeño

Lime

Al pastor marinated pork

Corn tortillas

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 20 minutes 

Total Time: 20 minutes 

Step 1

To make the peach salsa, pit and roughly chop the peaches (you should have about 1½ cups). Thinly slice ¼ cup of the scallions. Finely chop ½ cup of the cilantro, including the stems. Mince the jalapeño, removing the seeds if you prefer less heat. In a bowl, combine the peaches, scallions, and cilantro, along with the jalapeño to taste. Add the juice of 1 lime, 1 tablespoon olive oil, season with salt, and mix to combine.

Step 2

In a large frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the marinated pork and cook undisturbed until browned, 5 minutes. Add a splash of water, stirring to scrape up any browned bits from the bottom of the pan. Continue to cook until crispy, even a little charred, 3 minutes longer. 

Step 3

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.

Step 4

To build the tacos, place the tortillas on plates, doubling them up. Fill with the pork al pastor, top with the peach salsa, and serve warm.

Note: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.